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Manicotti

Tomato Sauce
2 tb Olive oil
2 Cloves garlic
1/2 lb Boneless pork, cut into 1-inch pieces
1 cn (28-oz) crushed tomatoes
1 c Water
1 ts Dried basil
3/4 ts Ground black pepper
1/4 ts Salt


Crepes
4 Large eggs, lightly beaten
1 c Unsifted all-purpose flour
1 c Water


Cheese Filling
1/2 15-oz container whole milk ricotta cheese (about 1 C)
1 8-oz container small curd cottage cheese (about 1 C)
1/4 c Grated Parmesan cheese
1 tb Chopped fresh parsley leaves
1/4 ts Salt
1/4 ts Ground black pepper
1/2 8-oz package mozzarella cheese, shredded (1 C)


Several hours or day before serving, prepare Tomato Sauce: In 5-quart Dutch oven, heat oil. Add garlic and cook until lightly browned; remove garlic and discard. Add pork and brown on all sides. Add crushed tomatoes, water, basil, pepper, and salt. Simmer, stirring occa- sionally, 2 to 3 hours or until sauce has thickened slightly. Remove pork from sauce and serve with manicott1 or use for another purpose. Use sauce immediately or cool then refrigerate until ready to use.


Several hours or day before serving, prepare crepes: In large bowl, stir together eggs, flour, and water until well combined. Coat bottom of a large skillet with non-stick vegetable cooking spray. Heat skillet over medium heat. Spoon a scant 1/4 C batter into skillet; tip pan to make 6-inch-round crepe. Cook crepe until batter is set (do not brown)-1 minute. Carefully turn crepe over and cook other side. Place crepe on plate or board. Repeat with rest of batter to make more crepe. Crepes can be filled immediately or covered and refrigerated overnight.


Several hours or day before serving, prepare Cheese Filling: In medium-size bowl, stir together ricotta, cottage cheese, Parmesan, parsley, salt, and pepper. Refrigerate until ready to use.


An hour before serving, assemble manicotti: Pour 2/3 C Tomato Sauce into bottom of 9-inch-square baking dish and tilt to cover bottom evenly.


Heat oven to 350'F. Spoon 2 tablespoons Cheese Filling into center of each crepe. Fold crepe over filling to make a 6-inch-long roll. Arrange rolled u cheese-filled crepes, scam side down, in baking dish with sauce.


Pour some of remaining sauce over manicott1 and sprinkle tops with shredded mozzarella. Bake manicotti 25 to 30 minutes or until sauce bubbles and manicotti are heated through. Reheat and pass remaining sauce.

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